1. In a small serving bowl, combine the soy sauce, water, vinegar, sugar, sesame oil, and red pepper. 2. Stir with a fork to ...

This fresh kimchi — delicious when served warm — comes together quickly but still packs a punch of sour, spicy flavor. This simple take on a hot kimchi comes from chef Jean-Georges Vongerichten, who ...

Our super simple Cucumber Kimchi Salad offers a savory, unfermented taste of Korea. This refreshing side features crisp ...

Glass jar of homemade kimchi on counter - Mironov Vladimir/Shutterstock Kimchi is a traditional Korean dish made by fermenting vegetables — most commonly napa cabbage and radishes — with ingredients ...

What’s made of cabbage, fermented, served as a daily tradition for more than 2,000 years, is served cold but is so spicy that you take another bite to cool your mouth? Hint: It’s the national dish of ...

Watermelon is arguably our favorite summer fruit, with good reason. It's juicy and refreshing, the kiddos think it's dessert, and its versatility allows for myriad recipes, from salads to juices and ...

There are more than a hundred kinds of kimchi. Their tastes and flavors are as diverse as the ingredients, the seasonings and the manner they were prepared. The most common kind and the one we ...

Society attributes a variety of adjectives to temple food such as healthy, natural and cleaner. Are such words accurate? Ven. Dorim, who teaches at Hyangjeok Segye, a culinary art institute operated ...

Curious about the pungent funk of kimchi, the fermented cabbage dish that’s prevalent in Korean cooking? Learn to make the spicy condiment from 10 a.m.-noon Saturday at a kimchi workshop at the Asia ...

Kimchi, Korea’s centuries-old fermented staple, has gained fresh global recognition after being named a “gut health” food in ...